Ancho-Coffee Wagyu Tritip paired with Dogfish Head Worldwide Oaked Vanilla Stout, Four Roses Single Barrel, & Willet Rye. Sides of maple bourbon flagiolet beans (didn't have piquito on hand, although we usually do), and mixed greens.
First cook on my new Mak 2*. Not a real smoke since I unfortunately don't have time for one yet, but this was fantastic. Cooked @ 225 to ~110-115, pull, then 'Grill' 3-4m per side until done. The core was in the 130-132 range when I pulled it, and it came out a lot less pink than I expected. This was a hair overcooked for me despite the fact I prefer tritip on the northern end of medium-rare--still killed it and gave me meatgasms. This was a very small tritip @ 1.8lbs so it cooked VERY quickly, I was shocked how fast it cooked. Took a hair over an hour for the slow cook phase so it didn't take on as much smoke as I would have liked. I used a modified Meathead beef rub--doubled chili powder using 2/3 ancho 1/3 mulato, cut garlic/onion/mustard to 1 tsp, no cayenne/chipotle, added 1 tsp oregano, .5 tsp cumin, and 1 tbsp coffee. This was too sweet for me. I fully appreciate the science behind using sugar to improve bark, but between natural sugar in the chiles and my personal tastes, I think Meathead's recipe overdoes it. Next time I would cut the sugar in half, double the oregano, double the cumin (I actually ran out), and add a spicy chile back.
Pics! (Yea... I started crushing my plate before I remember to take a clean pic on that last one!)
First cook on my new Mak 2*. Not a real smoke since I unfortunately don't have time for one yet, but this was fantastic. Cooked @ 225 to ~110-115, pull, then 'Grill' 3-4m per side until done. The core was in the 130-132 range when I pulled it, and it came out a lot less pink than I expected. This was a hair overcooked for me despite the fact I prefer tritip on the northern end of medium-rare--still killed it and gave me meatgasms. This was a very small tritip @ 1.8lbs so it cooked VERY quickly, I was shocked how fast it cooked. Took a hair over an hour for the slow cook phase so it didn't take on as much smoke as I would have liked. I used a modified Meathead beef rub--doubled chili powder using 2/3 ancho 1/3 mulato, cut garlic/onion/mustard to 1 tsp, no cayenne/chipotle, added 1 tsp oregano, .5 tsp cumin, and 1 tbsp coffee. This was too sweet for me. I fully appreciate the science behind using sugar to improve bark, but between natural sugar in the chiles and my personal tastes, I think Meathead's recipe overdoes it. Next time I would cut the sugar in half, double the oregano, double the cumin (I actually ran out), and add a spicy chile back.
Pics! (Yea... I started crushing my plate before I remember to take a clean pic on that last one!)
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